Inspired by the fermenting demo at 610 Magnolia with Chef Edward Lee, I made this white kimchi with pear and fennel within days of returning home from the IACP conference in Louisville. It’s loosly based on the recipe from Smoke and Pickles by Edward Lee.

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Wendy @wendytplace

I cook, garden, write and work on an island in the Pacific Northwest. This home base for twenty years keeps drawing me back to it's green summers and stormy winters.
I LOVE food. Growing it. Cooking it. Eating it. Sharing it. Above all, I try to keep love, personal reflection and humor a priority!

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About Wendy @ Wendy’s Place

I cook, garden, write and work on an island in the Pacific Northwest. This home base for twenty years keeps drawing me back to it's green summers and stormy winters.
I LOVE food. Growing it. Cooking it. Eating it. Sharing it. Above all, I try to keep love, personal reflection and humor a priority!